Product details
Grapes harvested manually with a very careful selection. After manual harvesting, the grapes were carefully inspected and destemmed. An intense maceration was then carried out for the first 48 hours to extract all the good components of the skins, followed by fermentation in temperature-controlled mills. This was interrupted with the addition of brandy at the exact moment, followed by an aging process under careful conditions of minimal oxidation for 2 years.
Grape Varieties:
Traditional grape varieties
Tasting Notes:
Doesn't show the richness or complexity of its younger counterparts, but this effort from Ventozelo is still pretty good. Modest floral and chocolate notes and youthful grapy flavours hint at further aging potential, but the tannins are already soft. Better to err on the young side and drink it over the next several years.
Store and Serve Advices:
Store in a cool dark place (12-14 º C), in a horizontal position, with minimal vibration. Serve at a temperature of 16 º C. It is advisable to use the same day or up to 3 weeks. May submit deposit in the bottle.
Food Pairing:
Vintage Ports are after meal drinks. Take them with cheese like Stilton or Gorgonzola. But you can also incorporate them into a meal, combining for instance a Steak au Poivre with a young Vintage.
Allergens:
Contains sulphites.
Reviews and Awards:
. 88 points in Wine Enthusiast Magazine;
. 87 points in Wine & Spirits Magazine.
Disclaimer:
The photo shown is a copy of one of the bottles we have available for delivery. Keep in mind that the older the wine, the more likely the bottle will have some external dirt or slightly damaged labels. This does not mean, however, that the wine is not in a condition to be consumed.
The wines from our rarity zone are stored and air-conditioned in the most correct way so that the wine ages correctly in the bottle, but over time, the wine evolves and changes its characteristics.
We recommend that you carefully remove the cork and let the wine air for some time in order to release its natural aromas. Avoid decanting as it can be a very aggressive operation for old wines.
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